高阻隔塑料包装材料在肉与肉制品中的应用进展
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摘要
包装材料是影响肉制品品质与货架期的重要因素,能够影响产品流通渠道和销售半径。目前,高阻隔包装材料在肉制品包装中的应用较为广泛,但肉制品包装中常用高阻隔材料的特点及其对肉制品品质和食品安全的影响尚未有系统深入的总结、对比和分析。因此,总结了肉制品包装中常用的高阻隔材料的种类、特点,对比分析了不同包装材料对肉制品品质和货架期的影响,同时概述了纳米材料、活性包装等新型包装材料在肉制品中的应用,以期能够为肉类产品包装材料上的选择提供理论指导。
Packaging materials are important factors that affect the quality and shelf life of meat products,determining the distribution channels and sales distance. At present,the application of high barrier materials in the packaging of meat products is developed rapidly,but the information of the characteristics of high barrier materials commonly used in meat products packaging has not been summarized well. The effect of the food packaging on the quality and safety of meat products are required to overview. Therefore,this paper summarized the types and characteristics of high barrier films commonly used in meat packaging,as well as the impacts on the quality and shelf life of meat products. It also reviewed the application of the rapid development of nano-packaging and active packaging materials in meat products. Those information provided by this paper will facilitate the meat products industry to select the proper packaging material for different meat products.
Packaging materials are important factors that affect the quality and shelf life of meat products,determining the distribution channels and sales distance. At present,the application of high barrier materials in the packaging of meat products is developed rapidly,but the information of the characteristics of high barrier materials commonly used in meat products packaging has not been summarized well. The effect of the food packaging on the quality and safety of meat products are required to overview. Therefore,this paper summarized the types and characteristics of high barrier films commonly used in meat packaging,as well as the impacts on the quality and shelf life of meat products. It also reviewed the application of the rapid development of nano-packaging and active packaging materials in meat products. Those information provided by this paper will facilitate the meat products industry to select the proper packaging material for different meat products.
引文
[1]岳青青.阻隔性包装材料的应用现状及发展趋势[J].塑料包装,2011(3):19-21
[2]Kour H,Towseef Wani N A,Malik A,et al.Advances in food packaging-a review[J].Stewart Postharvest Review,2013,9(4):1-7
[3]郜海燕,陈杭君,穆宏磊,等.生鲜食品包装材料研究进展[J].中国食品学报,2015(10):1-10
[4]林晶,董文丽,孙智慧,等.新型高阻隔陶瓷薄膜包装材料及技术[J].包装工程,2007(10):90-93
[5]曹华,刘全校,曹国荣,等.环保型高阻隔包装材料的制备及国内的研究进展[J].北京印刷学院学报,2008,16(4):21-27
[6]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016,32(6):139-143
[7]石梦玄,王永霞,王斌.温度和包装对酱牛肉品质及安全性的影响[J].黑龙江畜牧兽医,2014(8):46-48
[8]张泓,黄艳杰,胡宏海,等.包装袋阻隔性对腊肉储存期间品质的影响[J].食品工业科技,2016,37(16):346-351
[9]路立立,胡宏海,张春江,等.包装材料阻隔性对德州扒鸡的品质影响分析[J].现代食品科技,2014,30(8):194-200
[10]梁丽敏,徐勇,王三永,等.不同包装材料对广式腊肉储藏保鲜效果的研究[J].食品工业科技,2007,28(6):176-177
[11]Caprioli I,O’Sullivan M,Monahan F J.Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat[J].European Food Research and Technology,2009,228(3):433-440
[12]马利华,王卫东,宋慧,等.不同包装对肉品贮藏期间蛋白质氧化影响的研究[J].食品科技,2017(5):106-110
[13]董兰坤,曹倩倩,刘月英.2种不同包装材料对扒鸡产品品质的影响[J].农业工程,2016,6(6):43-45
[14]孔保华,马丽珍.肉品科学与技术[M].北京:中国轻工业出版社,2003:9
[15]Monahan F J,Skibsted L H,Andersen M L.Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle[J].Journal of Agricultural and Food Chemistry,2005,53(14):5734-5738
[16]Cullere M,Hoffman LC,Zotte AD.First evaluation of unfermented and fermented rooibos(Aspalathus linearis)in preventing lipid oxidation in meat products[J].Meat Science,2013,95(1):72-77
[17]LORENZO J M,CARBALLO J.Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin[J].Meat Science,2015,99:44-51
[18]孙卫青,樊康,顾炜,等.蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态[J].食品工业科技,2009,30(2):348-351
[19]MEYNUER A,GENOT C,GANDEMER G.Volatile compounds of oxidized pork phosphorlipids[J].Journal of the American Oil Chemists Society,1998,75(1):1-7
[20]Estévez M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89(3):259-279
[21]Dragsted LO.Biomarkers of exposure to vitamins A,C and E and their relation to lipid and protein oxidation markers[J].European Journal of Nutrition,2008,47(2):3-18
[22]Morrissey PA,Sheehy PJA,Galvin K,et al.Lipid stability in meat and meat products[J].Meat Science,1998,49S1(5):S73-S86
[23]Boseli E,Rodriguez-Estrada M T,Fedrizzi G,et al.Cholesterol photosensitised oxidation of beef meat under standard and modified aatmosphere at retail conditions[J].Meat Science,2009,81(1):224-229
[24]李念.抗菌衬垫及包装材料对肉品保鲜效果影响的研究[D].重庆:西南大学,2007
[25]周辉,张三平,李锋,等.复合包装材料对台湾香肠货架期的影响[J].食品工业科技,2006,27(1):146-147
[26]李焕荣,逄焕明,朱正兰,等.软包装材料对鲜羊肉品质的影响[J].食品与机械,2010(4):91-94
[27]岳阳,王德梅,于雷.不同包装材料对冷鲜牛肉品质的影响[J].肉类工业,2013(2):29-33
[28]李升升,靳义超,谢鹏.包装材料阻隔性对牛肉冷藏保鲜效果的影响[J].食品工业科技,2015,36(15):256-260
[29]闫文杰,李兴民.不同包装材料对冷鲜鸡胸肉品质的影响[J].食品研究与开发,2016(17):29-32
[30]张敏,侯宏晓,明建.真空包装时塑料包装材料的透氧性对猪肉品质的影响[J].中国包装,2006,26(1):78-81
[31]Lee A J,Wang X,Carlson L J,et al.Bright fluorescence from individual single-walled carbon nanotubes[J].Nano letters,2011,11(4):1636-1640
[32]Kostas S T,Peter C L,In P,et al.Epoxy-clay fabric film composites with unprecedented oxygen-barrier properties.[J].Chemistry of Materials,2006,18:4393-4398
[33]Xu B,Zheng Q,Song Y,et al.Calculating barrier properties of polymer/clay nanocomposites:Effects of clay layers[J].Polymer,2006,47:2904-2910
[34]Ke Z,Yongping B.Improve the gas barrier property of PET film with montmorillonite by in situ interlayer polymerization[J].Materials Letters,2005,59:3348-3351
[35]Mohammed Fayaz A,Balaji K,Girilal M,et al.Mycobased synthesis of silver nanoparticles and their incorporation into sodium alginate films for vegetable and fruit preservation[J].Journal of Agricultural and Food Chemistry,2009,57(14):6246-6252
[36]Ayhan Z,Duraccio D,zcan B,et al.Application of Antimicrobial Nanocomposites in Ready to Eat Meat Products[J].International Conference on Food Engineering and Biotechnology,2013,50:155
[37]王佳奕,王綪,丁武,等.山梨酸纳米微粒在冷却猪肉保鲜中的应用研究[J].食品科学,2018,39(9):202-206
[38]Rojas-GraüM A,Avena-Bustillos R J,Olsen C,et al.Effects of plant essential oils and oil compounds on mechanical,barrier and antimicrobial properties of alginate-apple puree edible films[J].Journal of food engineering,2007,81(3):634-641
[39]李红梅.食品纳米包装材料的制备及对食品保鲜作用的研究[D].南京:南京农业大学,2008
[40]Jin-Hae C,Yeong Uk A,Donghwan C,et al.Poly(lactic acid)nanocomposites:Comparison of their properties with montmorillonite and synthetic mica(II)[J].Polymer,2003,44:3715-3720
[41]Avella M,De Vlieger J J,Errico M E,et al.Biodegradable starch/clay nanocomposite films for food packaging applications[J].Food Chem,2005,93:467-474
[42]Rooney M L.Active Food Packaging[M].Berlin:Springer Science&Business Media,2012
[43]Ozdemir M,Floros J D.Active food packaging technologies[J].Critical Reviews in Food Science and Nutrition,2004,44(3):185-193
[44]Véronique C.Bioactive packaging technologies for extended shelf life of meat-based products[J].Meat science,2008,78(1):90-103
[45]Nerín C,Tovar L,Djenane D,et al.Stabilization of beef meat by a new active packaging containing natural antioxidants[J].Journal of Agricultural and Food Chemistry,2006,54(20):7840-7846
[46]Contini C,lvarez R,O'Sullivan M,et al.Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat[J].Meat science,2014,96(3):1171-1176
[47]宋慧,陈学红,马利华,等.Nisin、姜油协同高氧气调包装熟肉保鲜效果的研究[J].食品科技,2012(7):131-135
[48]Camo J,Beltrán J A,Roncalés P.Extension of the display life of lamb with an antioxidant active packaging[J].Meat Science,2008,80(4):1086-1091
[49]Pandit V A,Shelef L A.Sensitivity of Listeria monocytogenes to rosemary(Rosimarinus officinalis L.)[J].Food Microbiology,1994,11(1):57-63
[2]Kour H,Towseef Wani N A,Malik A,et al.Advances in food packaging-a review[J].Stewart Postharvest Review,2013,9(4):1-7
[3]郜海燕,陈杭君,穆宏磊,等.生鲜食品包装材料研究进展[J].中国食品学报,2015(10):1-10
[4]林晶,董文丽,孙智慧,等.新型高阻隔陶瓷薄膜包装材料及技术[J].包装工程,2007(10):90-93
[5]曹华,刘全校,曹国荣,等.环保型高阻隔包装材料的制备及国内的研究进展[J].北京印刷学院学报,2008,16(4):21-27
[6]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016,32(6):139-143
[7]石梦玄,王永霞,王斌.温度和包装对酱牛肉品质及安全性的影响[J].黑龙江畜牧兽医,2014(8):46-48
[8]张泓,黄艳杰,胡宏海,等.包装袋阻隔性对腊肉储存期间品质的影响[J].食品工业科技,2016,37(16):346-351
[9]路立立,胡宏海,张春江,等.包装材料阻隔性对德州扒鸡的品质影响分析[J].现代食品科技,2014,30(8):194-200
[10]梁丽敏,徐勇,王三永,等.不同包装材料对广式腊肉储藏保鲜效果的研究[J].食品工业科技,2007,28(6):176-177
[11]Caprioli I,O’Sullivan M,Monahan F J.Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat[J].European Food Research and Technology,2009,228(3):433-440
[12]马利华,王卫东,宋慧,等.不同包装对肉品贮藏期间蛋白质氧化影响的研究[J].食品科技,2017(5):106-110
[13]董兰坤,曹倩倩,刘月英.2种不同包装材料对扒鸡产品品质的影响[J].农业工程,2016,6(6):43-45
[14]孔保华,马丽珍.肉品科学与技术[M].北京:中国轻工业出版社,2003:9
[15]Monahan F J,Skibsted L H,Andersen M L.Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle[J].Journal of Agricultural and Food Chemistry,2005,53(14):5734-5738
[16]Cullere M,Hoffman LC,Zotte AD.First evaluation of unfermented and fermented rooibos(Aspalathus linearis)in preventing lipid oxidation in meat products[J].Meat Science,2013,95(1):72-77
[17]LORENZO J M,CARBALLO J.Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin[J].Meat Science,2015,99:44-51
[18]孙卫青,樊康,顾炜,等.蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态[J].食品工业科技,2009,30(2):348-351
[19]MEYNUER A,GENOT C,GANDEMER G.Volatile compounds of oxidized pork phosphorlipids[J].Journal of the American Oil Chemists Society,1998,75(1):1-7
[20]Estévez M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89(3):259-279
[21]Dragsted LO.Biomarkers of exposure to vitamins A,C and E and their relation to lipid and protein oxidation markers[J].European Journal of Nutrition,2008,47(2):3-18
[22]Morrissey PA,Sheehy PJA,Galvin K,et al.Lipid stability in meat and meat products[J].Meat Science,1998,49S1(5):S73-S86
[23]Boseli E,Rodriguez-Estrada M T,Fedrizzi G,et al.Cholesterol photosensitised oxidation of beef meat under standard and modified aatmosphere at retail conditions[J].Meat Science,2009,81(1):224-229
[24]李念.抗菌衬垫及包装材料对肉品保鲜效果影响的研究[D].重庆:西南大学,2007
[25]周辉,张三平,李锋,等.复合包装材料对台湾香肠货架期的影响[J].食品工业科技,2006,27(1):146-147
[26]李焕荣,逄焕明,朱正兰,等.软包装材料对鲜羊肉品质的影响[J].食品与机械,2010(4):91-94
[27]岳阳,王德梅,于雷.不同包装材料对冷鲜牛肉品质的影响[J].肉类工业,2013(2):29-33
[28]李升升,靳义超,谢鹏.包装材料阻隔性对牛肉冷藏保鲜效果的影响[J].食品工业科技,2015,36(15):256-260
[29]闫文杰,李兴民.不同包装材料对冷鲜鸡胸肉品质的影响[J].食品研究与开发,2016(17):29-32
[30]张敏,侯宏晓,明建.真空包装时塑料包装材料的透氧性对猪肉品质的影响[J].中国包装,2006,26(1):78-81
[31]Lee A J,Wang X,Carlson L J,et al.Bright fluorescence from individual single-walled carbon nanotubes[J].Nano letters,2011,11(4):1636-1640
[32]Kostas S T,Peter C L,In P,et al.Epoxy-clay fabric film composites with unprecedented oxygen-barrier properties.[J].Chemistry of Materials,2006,18:4393-4398
[33]Xu B,Zheng Q,Song Y,et al.Calculating barrier properties of polymer/clay nanocomposites:Effects of clay layers[J].Polymer,2006,47:2904-2910
[34]Ke Z,Yongping B.Improve the gas barrier property of PET film with montmorillonite by in situ interlayer polymerization[J].Materials Letters,2005,59:3348-3351
[35]Mohammed Fayaz A,Balaji K,Girilal M,et al.Mycobased synthesis of silver nanoparticles and their incorporation into sodium alginate films for vegetable and fruit preservation[J].Journal of Agricultural and Food Chemistry,2009,57(14):6246-6252
[36]Ayhan Z,Duraccio D,zcan B,et al.Application of Antimicrobial Nanocomposites in Ready to Eat Meat Products[J].International Conference on Food Engineering and Biotechnology,2013,50:155
[37]王佳奕,王綪,丁武,等.山梨酸纳米微粒在冷却猪肉保鲜中的应用研究[J].食品科学,2018,39(9):202-206
[38]Rojas-GraüM A,Avena-Bustillos R J,Olsen C,et al.Effects of plant essential oils and oil compounds on mechanical,barrier and antimicrobial properties of alginate-apple puree edible films[J].Journal of food engineering,2007,81(3):634-641
[39]李红梅.食品纳米包装材料的制备及对食品保鲜作用的研究[D].南京:南京农业大学,2008
[40]Jin-Hae C,Yeong Uk A,Donghwan C,et al.Poly(lactic acid)nanocomposites:Comparison of their properties with montmorillonite and synthetic mica(II)[J].Polymer,2003,44:3715-3720
[41]Avella M,De Vlieger J J,Errico M E,et al.Biodegradable starch/clay nanocomposite films for food packaging applications[J].Food Chem,2005,93:467-474
[42]Rooney M L.Active Food Packaging[M].Berlin:Springer Science&Business Media,2012
[43]Ozdemir M,Floros J D.Active food packaging technologies[J].Critical Reviews in Food Science and Nutrition,2004,44(3):185-193
[44]Véronique C.Bioactive packaging technologies for extended shelf life of meat-based products[J].Meat science,2008,78(1):90-103
[45]Nerín C,Tovar L,Djenane D,et al.Stabilization of beef meat by a new active packaging containing natural antioxidants[J].Journal of Agricultural and Food Chemistry,2006,54(20):7840-7846
[46]Contini C,lvarez R,O'Sullivan M,et al.Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat[J].Meat science,2014,96(3):1171-1176
[47]宋慧,陈学红,马利华,等.Nisin、姜油协同高氧气调包装熟肉保鲜效果的研究[J].食品科技,2012(7):131-135
[48]Camo J,Beltrán J A,Roncalés P.Extension of the display life of lamb with an antioxidant active packaging[J].Meat Science,2008,80(4):1086-1091
[49]Pandit V A,Shelef L A.Sensitivity of Listeria monocytogenes to rosemary(Rosimarinus officinalis L.)[J].Food Microbiology,1994,11(1):57-63